Meyer Lemon Cake With Lemon-cream Cheese Frosting

Total Time: 1 hr 40 mins Preparation Time: 35 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 12
• 1 cup canola oil
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 2 cups granulated sugar
• 1/2 cup fresh meyer lemon juice
• 1 teaspoon grated lemon zest
• 2 teaspoons vanilla
• 1 cup sour cream
• 1/2 cup unsalted butter, room temperature
• 6 ounces cream cheese, at room temperature
• 2 tablespoons fresh meyer lemon juice
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla
• 3 cups powdered sugar

Recipe

• 1 cake: grease bottom, sides and center tube of a 9 or 10-inch fixed bottom tube pan with at least 3 3/4-inch high sides. line bottom of pan with waxed paper or parchment; grease the paper.
• 2 preheat oven to 325°.
• 3 sift the flour, baking powder, baking soda and salt into a medium bowel; set aside.
• 4 in a large bowl, beat eggs and sugar with an electric mixer on medium speed until thickened and lightened to a cream color, about 2 minutes.
• 5 on low speed, beat in 1 cup oil, lemon juice, lemon zest and vanilla until blended.
• 6 blend in flour mixture; when incorporated, mix in sour cream until no streaks remain.
• 7 pour batter into prepared pan.
• 8 bake on center oven rack until top feels firm and toothpick comes out clean. about 65 minutes.
• 9 let cake rest in pan for 15 minutes, then run knife around edge of cake and tube in center.
• 10 invert cake onto wire rack.
• 11 leave cake bottom side up to cool.
• 12 frosting: in a large bowl, use an electric mixer on low speed to beat butter, cream cheese, lemon juice, zest and vanilla until smooth.
• 13 beat in sugar until frosting is smooth and fluffy, about 2 minutes.
• 14 frost cake: cake can be covered and stored in refrigerator for up to 3 days.
• 15 serve cold or at room temperature.